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Tasting Notes
A light to medium-bodied, crisp rosé sparkling wine displaying red berry and bramble fruit, with notes of hay, mineral, and yeast that persist on the finish.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
TANNIN
Low
Subtle
Balanced
Pronounced
High
Tannin can range greatly in wine, but it is necessary to some degree, and a necessary constituent for red wines to age well. In high amounts, it can cause a drying affect, which is sensed mostly on the gums and tongue. Tannin is a natural preservative extracted from grape skins, otherwise known as polyphenols that are micronutrients and antioxidants with potential health benefits.
ACIDITY
Soft
Subtle
Balanced
Pronounced
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
12%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Xarel-lo is a prominent white grape from Spain's Penedès region, essential in the production of Cava. Xarel-lo wines are known for their vibrant acidity, citrus and green apple flavors, and subtle herbal notes.
Macabeo
34%Ma-Ka-BEY-Oh
Macabeo, also known as Viura, is a white grape variety widely planted in Spain, especially in Rioja and Catalonia. It produces fresh, medium-bodied wines with flavors of citrus, apple, and floral notes. Macabeo is often used in blends for Cava and other sparkling wines, as well as still wines.
Parellada
12%PEAR-Re-LAH-Da
Parellada is a key white grape in Spain's Penedès region, prized for its contribution to the production of Cava. Parellada wines are characterized by their delicate floral aromas, crisp acidity, and flavors of green apple and citrus.
Monastrell
5%Mo-na-STRELL
Mourvedre is widely grown in Spain, and in France, where it makes up at least 50% of Bandol, and is typically one of the main blended varietals in Chateauneuf du Pape. It is high quality and strives in hot temperatures. The grapes are dark, and tannic with ample alcohol and intense aromas, particularly of blackberries. It is valued for its heady, structured contribution to blends.
Raventós i Blanc has a storied winemaking history in Spain, dating back over 500 years and has belonged to the Raventós family since 1497. In fact, in 1872 Josep Raventós Fatjó made the first bottle-fermented wine in Spain, using grapes harvested from the estate.
The traditions established over the years still ring true today, where the Raventos family focuses on terroir and authenticity, seeking the truest representation of the soil, climate, and grape varieties. The resulting mineral-driven, complex sparkling wines are uniquely Raventos.
In November 2012, the Raventos family decided to leave the DO Cava and create their own appellation, Conca del Riu Anoia. That decision is indicative of the special nature and respect for the terroir that is singularly represented at this 300 acre estate.
Red Berries
Mineral
Yeast
Sparkling
Biodynamic
